Author: Brother Victor-Antoine d'Avila-Latourrette
Author: Sara Dickerman
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Author: Kay Chun
Author: Ron Silver
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Lidia Matticchio Bastianich
Author: Victoria Granof
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Mona Talbott
Author: Sal Marino
Author: Maria Speck
Author: Michele Urvater
Author: Francine Segan
Author: Larry Campbell
Author: Sue Ellison
Author: Andrew Carmellini
Author: Lori Longbotham
Author: Amelia Saltsman
A classic, easy Eggplant Rollatini recipe.
Author: Molly Stevens
Author: Bartholomew Daniels
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Author: Claire Saffitz
Author: Brooks Headley
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Author: Ben Jackson
Author: Roy Finamore